STAR-K K OSHER CERTIFICATION rtnhyktcs ,u rafv sgu Kashrus KurrentsV O L U M E 2 6 N O. 2 Autumn 5766-2005 It's a that Siman it's Avoiding Bosor KosherAn Interview With Shenisalaim Min Hoayin RABBI MOSHE HEINEMANN STAR-K R ABBINIC ADMINISTRATOR INTRODUCTION: The world of kashrus has played, and continues to play, a dominant role in the life of a Jew and the life blood of Judaism. This centrality is evidenced by the significant halachic treatment of kashrus in the Shulchan Aruch, by our Poskim, and in contemporary Torah journals, as well as the particular attention paid to the kosher consumer stretching from the aisles of the supermarket to the media portfolios of the marketplace. Throughout the development of practical kashrus, the Torah's halachic tenets have been interwoven with rabbinical safeguards, protective fences, known in the words of the All Washed Up Mishna as siyagim. Every halachic arena has been bolstered with the pickets of these fences. R A B B I T Z V I R O S E N Some classic examples that are well known are: the prohibition of cooking poultry and STAR-K K ASHRUS ADMINISTRATOR; milk, waiting six hours between meat and milk, stam yainum, and bishul akum. EDITOR, KASHRUS KURRENTS Our Rabbis realized, that without protective measures built into the Torah's system, there would be genuine concern that Torah statutes would be abused, adulterated, watered down or forgotten, chas v'shalom. Just as a dedicated farmer would exercise herculean In the health conscious world of the new efforts to save the life of a beautiful tree whose life has been placed in jeopardy by millennium, healthful fine dining and garden fresh predators, weeds, or disease, how much more care must be expended when we deal with vegetables have taken an honorable position of the preservation of the Eitz Chaim - The Tree of Life. One of the most detailed and involved areas of kashrus is the production and prominence. Salad bars are in vogue. A colorful processing of kosher meat. Because of its great scope, it would be impossible to do justice salad helps dress up the bland dinner plate. to the complete gamut of the kashrus directives for , bedika, , and melicha in Fresh vegetables are healthy and wholesome. a few brief paragraphs, but we can get a clear appreciation of the careful detail that needs Unfortunately, it also causes havoc with the to be given to every step along the production trail. G-d fearing housewife, or the caterer's , The shochet, the ritual slaughterer, who has to be armed with both technical skill who want to make sure that the vegetables served and great moral integrity, has to give painstaking attention to all aspects of shechita. The are not only clean and fresh, but insect-free, concerns start from the source. From where is the packing house getting their stock? as well. Oftentimes, this task is tedious, time Before the actual shechita, the shochet's knife, the chalef, must be carefully checked to make consuming, and frustrating. This is particularly sure it is smooth and razor sharp. In order to avoid the inadvertent slaughtering of a b'chor, a first born animal born in true when dealing with large quantities of exotic, a Jewish herd, the sources of the cattle must be known. After the animal is slaughtered leafy vegetables that have to be inspected in a every surface of the lung has to be double checked, internally and externally, making sure relatively short amount of time. What is the that the lung is free of lesions or disease. Then, when the animal is pronounced kosher, answer? its various parts are separated and sent to different areas of the packing house. In order Enter a remarkable, time saving addition to avoid intermingling and confusion with non-kosher look alikes, the different parts of to the produce yard and the hottest item on the forequarter of beef, veal or lamb have to be properly tagged. This system of labeling, the supermarket produce section: pre-washed, branding, and tagging is critical to the kosher control maintenance in the packing house cello-packed salads. Now greens in all varieties, and beyond. cole slaw, garden salads, European salads, from At the post-shechita stage, slaughtered meat is further processed at the plant site or at an independent processing facility, possibly under a separate hashgacha, or at local kosher the mundane to the exotic, from organic to butcher shops, where further processing will take place under the supervision of the local CONTINUED ON PAGE 3 Va'ad or Rav. Whatever the option, identification plays an integral part of the process. How else would the mashgiach know when the shechita took place, if the meat is kosher, if the meat is glatt or not, or if the meat was kashered - were it not for tags, plumbas, and letters? In the neighborhood butcher shop where the meat and poultry is prepared for retail Insidethis issue sale, more often than not, the cut-up chicken pieces or cutlets are not showcased with plumbas, nor is the brisket, rib steak or flanken. Furthermore, today with both husband It's a Siman that it's Kosher ...... Page 1 All Washed Up ...... Page 1 Star-K Certified Fresh Pkgd Vegetables ....Page 4 Vegetable Checking Requirements ...... Page 5 Star-K Certifies Oven-Refrigerator ...... Page 6 Page 7 CONTINUED ON PAGE 2 Shaklee's Vita-Lea Multi-Vitamin ...... New under Star-K Certification ...... Page 8 Leadership in Kashrus Education 1 from a non-kosher supermarket or buyers warehouse? It's a RH: Yes, if they come appropriately sealed as that outlined above. Siman it's Q: Do meat flavored sauces, or food items An Interview With mixed with cheese or fish require simanim RABBI MOSHE HEINEMANN Kosher (sent from caterers or take-out)? RH: If the meat, fish, or poultry is not batel CONTINUED FROM PAGE 1 (nullified) in the sauce or food item, two simanim and wife working, kosher households depend sealed with a foolproof seal that would qualify for would be required. Even if it is batel, it requires on the kosher butcher to make home deliveries. two simanim. Any seal which makes it difficult a siman identifying the sauce as kosher. Many households employ domestic help whose to open the closed package without tearing Q: How would a deli meat or tuna fish duties include meal preparation. In addition, or breaking the closure, tape, or packaging sandwich sent by a caterer or take-out be hotels and catering halls claim both kosher and qualifies as a siman. An example of a foolproof wrapped if they require two simanim? non-kosher cuisine. In all of the above scenarios, siman would be the new frozen chicken products RH: Wrapping the sandwich in a plastic beyond the Torah based kashrus requirements, which are encased in a totally fused specially wrap, sealing it on the bottom with a heat seal an additional safeguard to protect us from printed Chill Pack Bag that has to be ripped or label and labeling the top of the plastic only the potential risk of advertent or inadvertent open to take out the products. qualifies for one seal. An example of a second mixing, switching, or replacing kosher meat Q: Must a mashgiach be present at all seal would be an additional band wrapped for a non-kosher look-alike was instituted. times in a hotel kitchen during kosher meal around the sandwich plus the sealed and labeled This siyag, protective measure, requires one preparation or throughout the function? plastic. Another method would be to place the to continuously identify or trace the trail of RH:" glattThe " kosher method of hotel bill into the paper bag holding the sandwich and the kosher meat or kosher poultry. Failing to hashgacha is for the mashgiach to be present staple the bag and bill shut. do so jeopardizes the kashrus acceptability of at all times. If the mashgiach has to leave the the meat, and this meat is designated as bosor Q: Would plain unmarked sealing tape kitchen, he can only leave if (a) none of the shenisalaim min hoayin, literally, meat that is out qualify for an acceptable seal? kitchen help knows that he stepped out, (b) he of constant view of an observant Jew. Although RH: No, because there is no distinctive leaves for a brief interval with the intention of the strict halachic context of the term bosor marking on the tape. In order for plain sealing immediately returning, and (c) he does not leave shenisalaim min hoayin refers to the suspicious tape to suffice, the mashgiach would have to sign the hotel premises. possibility of kosher meat being switched with a his name across the tape and onto the box. If the non-kosher likeness, the contemporary usage of Q: Assuming there are no bishul akum box would be opened the signature would tear. this term has far broader halachic applications. problems, can a maid prepare meals for a Q: Would a specially made box used to box What are the parameters of this halacha? Is Jewish household without being supervised fish sticks that has the name of the company there any recourse once you lose visual contact by a member of the household? and the clearly printed on the box with the meat? RH: There are different scenarios that have qualify for a siman? These questions were posed to Rav to be considered. RH: No, the flaps of the box would have to Heinemann, Shlita, our Rabbinic Administrator, (a) If the meat, chicken or fish have simanim be sealed to qualify for a siman. Sealed plastic to clarify and elucidate this very important on them (e.g. a plumba, a sealed casserole, fish over-wrap would qualify for a second seal. halacha for Kashrus Kurrents readers: with skin on) and these simanim will remain throughout their total preparation and cooking Q: If a mashgiach forgot to seal a Q: How do we, in the broader halachic process the maid would be permitted to cook it. cholov Yisroel milk silo, but the weight of context, define bosor shenisalaim min hoayin? (b) If the maid knows that members of the the poundage that was recorded elsewhere RH: If a Jew left a piece of kosher meat household constantly come in and out of the corresponds to the weight in the silo, would or poultry, that has no distinct identification, kitchen at no set time or schedule, this would that qualify for an adequate siman? unattended, in an area where a non-Jew has free serve as a deterrent for any foul play, and the RH: Yes, b’dieved. access, and there is reason to suspect that the maid would be permitted to cook. aino Yehudi may have exchanged the kosher meat Q: What is the halacha if only one of the (c) If there is no distinct identification on with a non-kosher meat or poultry likeness, this two simanim remains intact? the meat and the maid is alone in the household, piece of meat is deemed bosor shenisalaim min RH: If the remaining siman is foolproof, it you would be forbidden to eat any food item hoayin and may not be used. would be fine lechatchila. If the remaining siman that requires identification prepared by the is not foolproof a competent halachic authority Q: Could you list some of the circumstances maid, unless the food can be identified through should be consulted. that would arouse suspicion? a member of the family’s t’vias ayin. RH: 1) The kosher meat is of superior Q: Is there any halachic recourse to permit Q: What is t'vias ayin? quality and the non-Jew would enjoy it more. the use of questionable chicken or meat if there RH: If a Yehudi can recognize that this is 2) It is more convenient for the non-Jew to use are no obvious simanim? (e.g. The plumbas fell the original piece of meat or poultry which the exposed kosher meat on the table at that off or the simanim are no longer recognized.) was previously known to be kosher, and can be moment and replace it later with non-kosher. RH: This meat can be used if the meat can clearly identified without any question. 3) There is an outside benefit for the non-Jew to be identified through t'vias ayin. If it was sent substitute the kosher meat. Q: Can a recent Baal or Baalas Teshuva eat through an aino Yehudi, if the weight is the at their parents' home if the parents are still same as on the bill and it has a saltier taste Q: When a kosher meat or poultry order non-observant? indicating that it was kashered, one may rely on is being sent from the kosher butcher shop RH: If the parents agree to keep kosher this b’dieved. to a Jewish household for home delivery and for their child, the or Rabbi should be the order is wrapped in plain wrapping paper Rov Q: Who can make this identification? consulted to work out the details of each specific and tape, can bosor shenisalaim min hoayin RH: The person who is the identifier must circumstance.1 be avoided? be a Shomer Torah U'Mitzvos; otherwise he RH: 1) If the delivery man is, himself, Q: What foods halachically require has no halachic credibility and would not be a Shomer Shabbos and the order is delivered identification? believed in this instance. ■ directly to the housewife or family member, the RH: All foods that require kosher certification. order can be sent out as is without additional That includes, among others, meat, poultry, fish, identification. 2) If the delivery man is not wine, cheese, bread, cake, and milk. Those a Shomer Shabbos, the meat order has to be products that have a more severe halachic marked with distinct and distinguishing simanim prohibition (m'doraisa), require two simanim to avoid bosor shenisalaim min hoayin problems. (e.g. meat, fish, poultry, wine, etc.). Those that have a less stringent prohibition ( ), Q: When is meat considered adequately m'drabonon require only one (e.g. cheese, bread, cake, identified? siman milk, etc.). RH: Preferably lechatchila, the piece of meat or poultry should be sealed twice with kosher Q: Can you buy cryovaced, boxed, or identification on the seal (two simanim), or be bagged kosher chicken or meat provisions 1 Igros Moshe, Yoreh Deah 1:54

Leadership in Kashrus Education 2 the company can exercise good agricultural practices to help control infestation through controlled fertilization and . All Washed Up Others buy produce from high volume farmers. Buyers can be selective and can RABBI TZVI ROSEN reject substandard produce from the field. The least desired method of raw product purchasing is spot-buying from the small CONTINUED FROM PAGE 1 farmer. This reduces consistent quality assurance results. Upon reaching the facility, the raw material is initially hydroponic, can be bought cello bagged and ready to use. These checked on the dock. Once accepted, the product is ready to varieties are specially washed, spun, and dried under superb be processed. Some companies treat the vegetables with a pre- hygienic conditions, using equipment that the housewife could wash. Other companies send the untreated vegetables directly only dream of using. Of great consequence to Jewish law, to the first inspection table. At the inspection table, the leafy many of these cleaning systems have been tested and have vegetables are cored, and the outer leaves and any discolored or been shown to effectively clean vegetables so that many of limp leaves are discarded. It is standard operating procedure these processes render these vegetables insect-free, requiring no to discard 35% to 40% of each head of iceberg lettuce and 50% further inspection. It is a mashgiach's dream! Are all cleaning of romaine lettuce. Some companies do the initial inspection, systems created equal? What technologies do they utilize? cutting and coring in the field, and ship the cut up leaves to Are there other halachic factors that have to be taken into the facility in large totes. This high percentage of discarding is consideration before one can use these products without worry advantageous on many counts. The consumer is happy because of infestation? Let us take a behind-the-scenes look at this new only the choicest portion of the greens is sold. Also, most and fascinating industry. vegetable infesters lodge themselves in the outer leaves which According to vegetable processors, the goal of fresh vegetable are discarded. processing is to provide good protection while After the initial cleaning and coring, the heads are broken preserving the fresh characteristic that you look for in garden into pieces and are either sent on a belt to be sliced and fresh vegetables, since vegetables are grown in earth and shredded, or left as whole leaves. The produce is now ready to fertilizer, an environment conducive for bacterial growth. be sent to the main washer. Aggressive washing and chemical treatments in the wash water There are many high pressure washers on the market: the removes and reduces the risk of the introduction of spoilage flood washer, and the open or closed and long or short flume. bacteria and pathogens. Fortunately for the kosher consumer, The three factors needed for effective vegetable washing are the same techniques that reduce bacterial presence will also freezing cold water, chlorine, and aggressively agitated water. remove toloyim, infestation. As previously mentioned, aside The industry standard for cold water washing is 34°F. Chlorine from bacterial concerns, earth and fertilizer often harbor levels can vary. Today, it is not uncommon to have chlorine other unwelcome predators that find comfortable housing levels set at 100 plus parts per million, or to have special in a leafy vegetable. Aphids, ladybugs, flies, and thrips are systems installed that automatically set and monitor the active commonplace in these varieties of greens. Insect ingestion is chlorine dispersion to give the vegetables the best chlorination strictly forbidden by the Torah. If vegetables contain insects, possible. The most versatile water system is the flood washer Jewish Law dictates that these fresh vegetable varieties would be that has overhead sprayers and underwater jets. The most forbidden to be consumed until the insects are removed. powerful system is the flume with high spray water jets on Different seasons, different growing either side of the flume. environments, and different After the washing, the vegetables are dried countries of origin are all in high speed spin dryers. Other factors that contribute systems dry the produce in special to a vegetable's drying chambers. contamination or These processes cleanliness. also help remove Summer and any extraneous Autumn are the best material that growing seasons may have been left because insect behind from the infestation is kept wash. The now to a minimum. cleaned vegetables There are more are ready to be cello i n f e s t a t i o n or vacuum packed and p r o b l e m s enjoyed. during the The cleaning system seems rainy season, great. Obviously, not every when the ground leaf is checked. What halachic is muddy. The area best provision assures us that these suited for quality vegetables is cleaned products are able to be Salinas, California. Other growing areas include Florida, New eaten without checking? Whatever the Mexico, and Arizona. Even in these growing areas, there is a system, the goal is to be able to establish a chazakah difference if the vegetable producer grows their own lettuce, or assuring that the system not only cleans effectively, but cleans if the produce is purchased from the small independent farmer halachically as well. What is a chazakah? A chazakah is a on the open market. means to create a halachic assumption. In general, if any action, How are raw vegetables processed? Before entering the activity, or circumstance is repeated three times, or repeats itself facility, the raw, unprocessed vegetables have to pass an initial three times, Jewish law dictates that we are permitted to assume inspection. If the product is infested or of poor quality, it is that what has been consecutively repeated will now continue to rejected. Not all sources of supply are similar. Some of the fresh repeat itself. This status quo is called a chazakah. vegetable producers grow produce in their own fields. This Can a chazakah be established with produce, and if so, can a chazakah gives them an additional quality control edge. In these fields, be established with a produce cleaning system? Most definitely!

Leadership in Kashrus Education 3 The Star-K would like to welcome

to the Star-K Family.

Star-K Certified Fresh Packaged Vegetables & Salads: (When bearing a Star-K Symbol by the date code) ■ Albertson's ■ Canadian Organic Sprout Co. ■ Country Fresh Onions ■ FreshCross Valley FarmsExpress ■ Dole This is the way a standard chazakah conditions, high humidity, heavy rain, or is established with regular raw, leafy seasonal change, there is an increase of ■ Earthbound Farm vegetables: If a consignment of produce insect presence in the fields. Of course ■ East Coast Fresh Cuts comes from one source, and three this means that there will be more toloyim heads from the vegetable shipment are in the leafy vegetables. This manifests ■ Eden completely and thoroughly checked and itself with a higher insect presence in the ■ Fresh 1/Fresh ‘N Easy found to be free of infestation, a chazakah vegetables when the company tests the can now be established on the rest of quality of the unprocessed lettuce before ■ Fresh Express the consignment. Halacha allows the it is brought into the facility for further ■ Hearn Kirkwood assumption that the rest of the vegetable washing and processing. During these consignment is equally insect-free. For times, the wash system may not effectively ■ Hy-Vee this test, the outer leaves of the three heads clean for toloyim, and the certification ■ can be stripped off, since they will equally is removed until the field conditions Kidco Farms not be used in the rest of the shipment, normalize so that the wash system will ■ Krisp-Pak but the leaves cannot be washed or treated do an effective job. Often this occurs ■ before being checked. This chazakah around Pesach when the consumer will Leasa Industries check has to be repeated every time a new not see the Star-K symbol on the date code ■ Martens Country Kitchen shipment arrives. The chazakah check for a prolonged period until conditions only applies to the particular variety that normalize. ■ Nash Finch has been checked, and not to any other Occasionally a consumer will call the ■ Naturally Potatoes variety of vegetables that is present at the Star-K and report that an insect was found time of the chazakah's establishment. in their vegetable salad. Not pleasant. ■ Old Erie With a vegetable cleaning system, the However, this would not break the chazaka, ■ Popeye means of creating a chazakah is to see nor should the bag of salad be discarded. if the system can effectively clean three If this happens, a good insurance practice ■ Price Chopper batches of lettuce, or any other leafy would be to check the remaining salad. ■ Promark vegetable, that you know was previously The next bag does not require additional contaminated. After going through the checking. ■ River Ranch wash system three samples are checked. Unquestionably, this burgeoning ■ Roundy's If the samples are found to be free of industry has become a positive addition infestation, a chazakah on the system has to quality kashrus supervision. It is ■ Shaw's been achieved. It can now be assumed encouraging and inspiring to see kashrus ■ Spice World that the system can effectively clean and technology working hand in hand. ■ the vegetables and no more checking is ■ Springwater Sprouts required! ■ Sysco Of course, periodic inspections have to be ■ Taylor Farms Maryland done to be sure that the ■ The Farmer’s Market system is still cleaning properly so that the ■ The Produce Stand chazakah can be ■ maintained. Different Trader Joe’s conditions, seasons, ■ Verdelli Farms or different sources ■ of supply can affect Walter’s the status quo as well, ■ Wegmans Food Markets so, again, the system ■ must be monitored Weis Markets constantly. At times, due to atmospheric

Leadership in Kashrus Education 4 Star-K Requirements For

COMMON LEAFY VEGETABLES 5. If insects are found, you may re-do this VEGETABLES THAT ONLY THAT REQUIRE INSPECTION procedure up to three times in total. If REQUIRE WASHING Bibb Lettuce • Bok Choy • Boston Lettuce there are still any insects, the whole batch Leeks • Mushrooms • Red Cabbage Cabbage • Collards • Endive • Escarole must be discarded. Iceberg Lettuce • Kale • Mustard Leaves VEGETABLES THAT ONLY Red Leaf Lettuce • Romaine Lettuce SCALLIONS REQUIRE A VISUAL CHECK Spinach Greens Examine three scallions in a bunch as Corn on the Cob follows: One of two methods may be used: 1. Slit scallion tubes and examine inside of VEGETABLES THAT DO NOT A. Leaf by Leaf Inspection: tube closest to the bulb. REQUIRE INSPECTION 1. Separate leaves. 2. If no insects are found, scallions may be Alfalfa Sprouts • Bean Sprouts • Beans 2. Soak in water. used. Beets • Carrots • Cucumbers • Eggplant 3. Make a complete, leaf by leaf inspection. 3. If one insect is found, then all the Green Beans • Kohlrabi • Onions 4. Wash off any insects prior to using. scallions must be checked. Parsnips • Peas • Peppers • Potatoes B. Chazaka Check for Large Volumes of Leafy ASPARAGUS Pumpkins • Radishes • Rutabagas Vegetables: Examine three stalks in a bunch as follows: Squash • Sweet Potatoes 1. Throw out outer leaves. Tomatoes • Turnips • Zucchini 2. Separate leaves of three heads of the Checking Asparagus Leaves: vegetable. 1. Check under a few of the triangular-shaped VEGETABLES THAT 3. Do NOT wash leaves. leaves on the side of the asparagus. CANNOT BE CHECKED 4. Check the three heads leaf by leaf. 2. If one insect is found, then all the stalks Artichoke Hearts • Brussel Sprouts 5. If one bug is found in the test heads, all must be checked. the produce in the consignment must be 3. If no insects are found, proceed to check FRUITS checked leaf by leaf. tips. 6. If no bugs are found, the rest of the shipment Strawberries does not require checking and may be Checking Asparagus Tips: 1. Fill basin with water and some used after pulling off the outer leaves of After checking leaves, follow this procedure: dishwashing liquid* or special strawberry the heads of the remaining consignment. wash (such as Tsunami 100). 1. Wash thoroughly under a strong stream of water. 2. Soak strawberries in soapy water. Note: Leafy vegetable inspection is greatly 2. Agitate in a white bowl.* 3. Wash strawberries under a stream of enhanced when vegetables are placed over a 3. Examine the water to see that it is insect- water. light box. Therefore, all Star-K caterers and free.** 4. Strawberries may now be used. restaurants are required to use a lightbox during 4. If it is insect-free you may use the vegetable inspection. vegetable. Raspberries 5. If any insects are found, then this 1. Take three raspberries out of a pint. VegetableFLORETED VEGETABLES procedureChecking must be done on all tips of all 2. Check outside of raspberry. Fresh Broccoli and Cauliflower the stalks. You may re-do this procedure 3. Blow into cavity of raspberry. up to three times in total. If there are 4. Check for insects crawling out. 1. Wash florets thoroughly under a strong still any insects, the whole batch must be 5. If no insects are found, all berries may stream of water. discarded or tips must be cut off. be eaten. If one insect is found, then all 2. Agitate florets in a white bowl.* berries must be checked. 3. Examine the water to see that it is insect- CELERY STALKS free.** Cut off leaves and wash stalks well under a *Note: It may be helpful to add some dishwashing liquid to the water, as it aids in removal of insects. (Be sure to use 4. If it is insect-free you may use the stream of water. a food grade detergent that meets all federal, state, and local vegetable. regulations, and rinse well to remove detergent.) 5. If insects are found, you may re-do this ** Note: It may be helpful to shine a high intesity light procedure up to three times in total. If or flashlight on the surface of the water to there are still any insects, the whole batch make it easier to detect any insects must be discarded. and distinguish them from bits of debris FRESH STEM HERBS or detached Basil • Cilantro • Dill • Mint Leaves florets. Parsley • Rosemary • Sage

1. Wash vegetables thoroughly under a strong stream of water. 2. Agitate in a white bowl.* 3. Examine the water to see that it is insect- free.** 4. If it is insect-free you may use the vegetable.

Leadership in Kashrus Education 5 STAR-K CERTIFIES NEW Remote Controlled Oven-Refrigerator

Tomorrow is your most hectic day of the week - Double Carpool Day. No simple touch screen command. problem. By now, you are used to waking up at 5 a.m. to cook your family a Star-K is proud to certify the new kosher consumer-friendly fresh dinner before dropping off your son’s early morning carpool by 7:30 Connect Io™ Refrigerated, Electric Double Wall Oven, which includes a.m. You will go to work, run a few errands after work, and then get to Bais separate Sabbath and Holiday modes, programmable prior to Shabbos Yaakov to pick up your daughter’s carpool at 5 p.m. Everything is perfectly and Yom Tov. Each of the two ovens may be programmed separately. under control! In the Sabbath mode, you can either choose to BAKE, ROAST, or It was, until you realized that you forgot to set your alarm clock the night WARM your meal. REFRIGERATE is yet another option. You can also select REFRIGERATE BEFORE COOKING and/or one of the WARM before and there would not be even a minute left in your bustling schedule to AFTER COOKING time periods. Your family’s meal will be warmed throw enough frozen waffles in your toaster oven for your whole family - two at and ready to serve when you are ready to dine. (Please note that food a time, mind you! may not be cooked on Shabbos. Contact the Star-K office for guidleines). Chol Hamoed is just around the bend. Now that the kids are older, you Since oven temperatures may not be set, adjusted or turned off on Shabbos, Connect Io™ disables all oven controls with exception of the are determined to go on that long chol hamoed trip for that bonding experience OFF button (if ever needed) after Sabbath mode is initiated. In addition, that will last a lifetime. Little did you know that you would be stuck in heavy all other visible and audible signals - such as oven lights, displays, and traffic on the way home, with your five overtired, “spirited” children. By the tones - are disabled in the Sabbath/Holiday mode, and opening one of the time you get home, every and store in town will be closed. oven doors will not activate the heating elements. Even if everyone would have the patience to wait around until a freshly cooked In the Holiday mode, temperature adjustment is permitted at any homemade meal was made l’kavod yom tov, no one would be awake enough to time because of the built-in random delay between the request for prepare it! temperature change and its implementation. You now have the ability, For these and other such similar occasions, you might want to before Yom Tov begins, to pre-set one or both ovens to operate over a 72- consider one of the latest high tech innovations in the culinary world. hour multiple cooking or refrigeration period within the same cooking TMIO™ President and CEO David Mansbery was inspired to invent his day. With the extra convenience of three-day advance programming for revolutionary multi-award-winning Connect Io™ Intelligent Oven™ after baking, roasting, warming, and refrigeration, you can now pre-set your years of returning home hungry from his sons’ baseball practices. With oven to refrigerate your fresh meal prior to the cooking cycle in Holiday a little assistance from NASA’s Glenn Research Center, the entrepreneur mode, then continue in warming mode or refrigeration after cooking is thought of a way to help today’s fast-paced households juggle. completed. With a flick of a switch, or rather a push of keypad keys, you can The Connect Io™ self-cleaning implement, Green Clean, employs remotely program your Connect Io™ oven from anywhere. The 30 inch a 100% safe, clean, environmentally friendly, and non-toxic self-cleaning electric double wall oven with refrigeration, programmable cooking process. Not only is it energy-efficient, it uses no or other and cooling cycles, plus Virtual control, provides maximum cooking harmful substances in its cleaning cycle unlike most ovens. flexibility and convenience. You can set separate cooking times with “TMIO™ ovens are both innovative and user friendly,” feels Star-K your phone or office computer. If you are stuck in traffic, you can even Engineering Consultant, Mr. Jonah Ottensoser. “These ovens expand the program it from your cell phone. And, if you miss dinner altogether, you integration of technology into our kitchens. Furthermore, these units can let the meal finish cooking and set the refrigerator function again to have combined our halachic requirements with technology to provide save it for a later time. significant flexibility in the preparation of food for both Shabbos and Intuitive interactive menu screens allow you to plan and prepare Yom Tov.” delicious home-cooked meals in a snap. Just make your selection from For complete guidelines regarding a wide variety of cook methods; easily store and retrieve your favorite the use of TMIO™ ovens on Shabbos menu items; cook now or later; add, edit, or delete cooking steps; or and Yom Tov, or other appliance just refrigerate at your command from anywhere in the world. You can information and articles, please contact effortlessly adjust any pre-set menu to your own personal taste with a our office at 410-484-4110 or www.star-k.org. ■ Star-K Kosher Certification A non-profit agency representing Subscriptions K the Kosher consumer in promoting Kashrus Minimum Donation: $10(USD) for 4 issues -US & Canada through Education, Research and Supervision. $15(USD) for 4 issues -Overseas

FOUNDING EDITOR: Phone: (410) 484-4110 Kashrus Kurrents is also available via e-mail* by sending A.J. Levin Fax: (410) 653-9294 a blank e-mail to [email protected] *(must have ability to open .pdf and .zip files) EDITOR: E-mail: [email protected] Rabbi Tzvi Rosen www.star-k.org (The Star-K Passover Book, not included in this subscription, is available for purchase in Jewish bookstores during the Passover season.) Copyright: 2005. Star-K Certification, Inc. COORDINATOR: Name ______Mrs. R. Halberstam All rights reserved. May not be reproduced in any form without Address ______CONTRIBUTING WRITER: permission of Star-K Certification, Inc. Mrs. Margie Pensak City ______State ______Zip ____ This publication is dedicated to the memory of Phone ______

M. Leo Storch, of Blessed Memory, Please send your tax deductible checks made payable to KASHRUS KURRENTS: through a grant from 122 Slade Avenue, Suite 300, Baltimore, MD 21208-4996 Mrs. M. Leo Storch and Family. Phone: (410) 484-4110 • Fax: (410) 653-9294

Leadership in Kashrus Education 6 SHAKLEE'S VITA-LEA MULTI-VITAMIN Joins Star-K Family

According to IMS Health, global the other Shaklee nutritional and home care products that Star-K pharmaceutical sales grew 7% to has been certifying for over eleven years. Shaklee products are $550 billion in 2004. It is no only sold by the more than 700,000 distributors found in your wonder that the interest local yellow pages - throughout the United States (even Alaska in kosher certification and Wyoming!), Canada, Mexico, Japan, and Malaysia. Shaklee and approval for products are certified kosher when bearing the Star-K these products symbol, and kosher dairy when bearing the Star-D symbol. has also Sarah Stauber is a Master Coordinator within the Shaklee skyrocketed, multilevel marketing company. The 17-year veteran Shaklee as evident distributor, a member of the Satmar community in Brooklyn, from the is one of the most successful distributors in the United States. numerous calls She has established sales territories in New York, New Jersey, received by Star-K’s Kashrus Hotline regarding their kosher status. and South Florida. (See Wall Street Journal, 11/19/2001, Page Perhaps, this is partially due to the USDA’s realization that B1, “Closed-Circle Commerce, Networks of Hasidic Women, its decade-old Food Guide Pyramid is now passé. Nutritional Other Tightly Knit Groups Help Shaklee Sell Products” by Heidi experts at Harvard School of Public Health have constructed their J. Shrager). What impact does she foresee the new Star-K logo own alternative pyramid, with recommendations reflective of the having on her Vita-Lea sales? latest research that has redefined the healthy American diet and “Vita-Lea is a bread-and-butter item, and not to have it kosher lifestyle. With daily exercise and weight control at the base, off was a tremendous obstacle in our business,” feels Ms. Stauber. to the side of the “Healthy Eating Pyramid” is an icon of a pill “With gratitude to Hashem, and with appreciation to His shluchim bottle with a caption that reads: “Multiple Vitamins for Most”. at Star-K, we can proudly announce that the world’s best multi- This recommendation of a daily multi-vitamin/multi-mineral vitamin now also has the best kosher certification. From my years supplement as a “nutritional backup” is in sync with the American at Shaklee I have learned that Torah-true Jews - whether Litvish, Medical Association’s advice for all adults to take a daily dose of Chasidish, or Yeshivish - all trust Star-K. We already see that we multi-vitamins. (See JAMA 2002; 287:3127-3129.) just can’t keep enough inventory of the Vita-Lea.” “All of us grew up believing that if we ate a reasonable diet, that Anjana Srivastava, Shaklee’s Senior Director of Marketing, would take care of our vitamin needs,” says Harvard University’s Nutrition, couldn’t agree more. “We’re very pleased that our Dr. Robert Fletcher. That may be good enough to ward off such flagship multi, Vita-Lea, is now kosher-certified which extends vitamin-deficiency disorders as scurvy, beriberi and pellagra, but the benefits of this product to the kosher community,” says Ms. the latest evidence, he notes, is that supplementing our diets with Srivastava. “Shaklee is committed to providing more kosher multi-vitamins may be able to prevent the usual diseases we deal products and is working closely with Star-K to make this come with every day - heart disease, cancer, osteoporosis and birth to fruition.” defects. However, vitamins often contain non-kosher ingredients, such Star-K annually publishes a list of companies with kosher certified as gelatin, that may not be listed on the label. As a result, the supplements, health and pharmaceutical kosher consumer’s rabbinic advisor would need to question if products. For the most recent list, vitamins were prescribed by a health care professional for vitamin please contact the Star-K office at deficiencies, or if they were self-prescribed for supplemental or 410-484-4110 or www.star-k.org. ■ preventative purposes. [See Rabbi Heber’s Kashrus Kurrents archival article: “A Kashrus Guide to Medication, Vitamins, and Nutritional Supplements”, 25.2 (2005)]. JUST IN TIME FOR Star-K’s newest kosher certified multi-vitamin, Shaklee’s Vita- Lea, is one additional solution to this problematic situation. Until CHANUKA recently, it contained a trace amount of gelatin and was unable to GIFT GIVING! be certified. Star-K worked together with Shaklee to remove the gelatin from its formulation, so it could become kosher certified. According to Dr. Stephen Chaney, a Master Coordinator with Shaklee, Vita-Lea is the highest quality, best balanced and NEW most complete kosher certified supplement on the market, STAR-K having passed over 349 quality controlled tests for purity and bioavailability. Available with or without iron, Shaklee says it RELEASE! provides 23 essential nutrients and has twice the antioxidants, calcium, magnesium, and beta carotene, three times the selenium The ideal book for and vitamin K, six times the boron, and ten times the biotin, of anyone who is other leading multi-vitamins. clueless about kosher. “Of all the companies I work with I receive more calls Includes gourmet recipes about Shaklee than any other company,” says Star-K Kashrus from kosher cookbook Administrator and pharmaceutical expert Rabbi Dovid Heber. guru Susie Fishbein. “There is obviously a great interest in this company and certification of this multi-vitamin has been very well received. A Now available at fine lot of consumers have been waiting for this product.” Vita-Lea cannot be found on your pharmacy shelf, nor can book retailers everywhere.

Leadership in Kashrus Education 7 New Under Star-K Kosher Certification

JAYS FOODS GLORYBEE FOODS TENGZHOU JITIAN Establishments Chicago, IL Eugene, OR AROMA CHEMICAL CO. (see letter of certification) Jays Nuts & Seeds Dried Fruit, Organic Products Shandong, China Chemicals NARGILA NATURAL VALUE HUILIAN TRADING CO. 1599 York Ave, New York, NY Sacramento, CA Hebei, China TIANJIN KEJIAN TECHNOLOGY Meat Restaurant Natural Value Canned Vegetables Dehydrated Vegetables DEVELOPMENT CO. Tianjin, China POKONOBE INDUSTRIES HUZHOU TIANWANG FOOD CO. Enzymes Santa Monica, CA Zhejiang, China Pokonobe Oils/Olive Oils Frozen Fruit & Vegetables TOKYO KANEKU Consumer Products INTERNATIONAL CORP. (only when bearing Star-K symbol) R.E.G. TRADING LYNX ENTERPRISES Brooklyn, NY Fairfield, OH Elizabeth, NJ Wasabi ALL MARKET King Juice & Juice Concentrates Detergents & Cleansers Brooklyn, NY TMIO, LLC MONARCH CATALYST PVT. YICHANG SANXIA Vitacoco Juice & Juice Concentrates Cleveland, OH Thane, India PHARMACEUTICAL CO. Hubei, China Connect Io™ Industrial Chemicals CVS Amino Acids Sabbath Mode Oven-Refrigerator NANJING YILONG FOOD CO. Woonsocket, RI (For Sabbath mode guidelines call the CVS Nuts & Seeds Star-K office at 410-484-4110.) Fujian, China ZHEJIANG BOSSEN Canned Fruit & Vegetables INGREDIENTS CO. DUANE READE YUMMY SANDWICH LLC Zhejiang, China NATURAL REMEDIES PRIVATE New York, NY Englewood, NJ Industrial Chemicals Bangalore, India Duane Reade Pharmaceutical, Yummy Sandwich Prepared Foods Herbal Extracts Drug & Personal Care Products ZHEJIANG SHANGYU KING YEAR BIOCHEMICAL CO. NEMAN C & P, PLANT LLC Industrial/Institutional Zhejiang, China EDIBLE IMAGES Kaliningrad, Russia Amino Acids, Industrial Chemicals Bergenfield, NJ Products Paper Products Edible Imprints Chocolate Products (see letter of certification) NUTRISCIENCE INNOVATIONS ADRIAN AMERICA FRESH EXPRESS Fairfield, CT Rahway, NJ Salinas, CA Vitamin Components New Under Star-D Flavor Chemicals (only when bearing Star-D symbol) Fresh Express Fresh Packaged Salads POKONOBE INDUSTRIES AXIOM FOODS GLORY FOODS Santa Monica, CA The Star-D is a kashrus Los Angeles, CA symbol of the National Columbus, OH Oils/Olive Oils Rice Products Council of Young Israel Glory Foods Canned Vegetables SANMARK LIMITED (NCYI). The Star-K, in its CHANGZHOU SHENMA Liaoning, China relationship with the GOURMET BY DINA NCYI, administers the kashrus of the PHARMACEUTICAL CO. Oils/Olive Oils Brooklyn, NY Jiangsu, China Star-D. All Star-D products are dairy Gourmet by Dina Herbal Extracts SHENZHEN SHENBAO – cholov stam (non-cholov Yisroel). Sauces & Prepared Foods HUACHENG FOODS CO. CEREAL FOODS USA CHEMSTATION DAYTON Guangdong, China Fort Myers, FL KENNEBEC BEAN COMPANY Dayton, OH Coffees, Teas N. Vassalboro, Maine Detergents & Cleansers Baffles Snack Foods A-1, Sunshine Beans, Full-a- SUQIAN CANNERY & EDIBLE IMAGES Beans, Kennebec Bean Company, CHEMSTATION DES MOINES FOOD CORP. Bergenfield, NJ Kennebec Bean Company Premium Des Moines, IA Jiangsu, China Edible Imprints Chocolate Products Select Beans Detergents & Cleansers Canned Fruit & Vegetables

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